Spicy Yellow Rice
You know those lil' yellow and gold packages in the grocery store? This is like that. It’s an easy and colorful side dish that pairs well with just about any meal, making it a go-to for special dinners or simple weeknights.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pinch saffron threads
- 1/4 C water (hot)
- 1 Tbsp unsalted butter
- 2 C chicken broth
- 2 C water (plus more as needed)
- 1 C basmati rice
- 1 C long-grain white rice
- 1/3 C dehydrated bell peppers
- 1 Tsp ground turmeric
- 1 Tsp cayenne pepper
- 1/2 Tsp onion powder
- 1/2 Tsp garlic powder
- 1 Tsp ground black pepper
- 1 Tsp kosher salt (to taste)
Instructions
- 1
Crush the saffron threads between your fingers or grind them with a mortar and pestle, and add them to a small bowl. Pour in 1/4 cup of hot water and let the saffron steep for 10 minutes. This step helps release the color and flavor of the saffron into the liquid.
- 2
Place a large saucepan over medium-high heat and add the butter. Once the butter has melted and starts to foam, stir in both the basmati and long-grain white rice. Toast the rice for about 3–5 minutes, stirring frequently until it starts to smell nutty and the grains deepen in color. This adds extra flavor and helps the rice maintain its texture during cooking.
- 3
Pour the saffron water mixture into the saucepan with the rice, stirring to distribute it evenly.
- 4
Stir in the chicken broth, water, turmeric, cayenne pepper, onion powder, garlic powder, black pepper, and kosher salt. Stir everything together to ensure the rice is fully coated with the seasonings.
- 5
Raise the heat and bring the mixture to a rolling boil. Once it’s boiling, gently stir in the dehydrated bell peppers, ensuring they are evenly distributed throughout the rice.
- 6
Cover the saucepan with a tight-fitting lid and reduce the heat to medium-low. Let the rice simmer for about 20 minutes, or until all the liquid has been absorbed. Try not to lift the lid during this time to keep the steam trapped inside.
- 7
Once the liquid is absorbed and the rice is tender, remove the pan from heat and let it sit with the lid on for an additional 5 minutes. This resting period allows the rice to steam and fluff up perfectly.
- 8
After resting, use a fork to gently fluff the rice before serving. Adjust the seasoning with more salt if needed. Dassit!